Vegetarianism in babies and children
Protein is important for babies and young children. It has an important role in promoting growth, enhancing the immune system and promoting brain development. That is why, it is important to be aware of different protein sources that can be incorporated in a growing child's diet. It must be remembered that energy from diet should be sufficient in order for protein to be utilized for growth and its other dedicated purpose. This can be easily achieved if the diet is properly planned.
Careful planning also ensures that protein quality is sufficient even on a vegetarian diet. However, a strict vegetarian diet which omits eggs and milk as much as possible should not be practiced in babies and young children as they are in rapid physical growth. They need good quality protein sources to promote optimal growth and development.
The high demand for protein quality by babies and young children and the avoidance of particular foods such as meat, dairy products and eggs may increase the risk for nutrient deficiencies. Here are FIVE points to consider especially when vegetarianism in infancy or childhood is chosen:
• A moderately high intake of milk should be maintained throughout the first year of life. It could be breast milk, cow's milk or soy-based based formula.
• If possible, eggs should not be eliminated from the diet, as this together with milk is good quality sources of proteins and other nutrients. Total omittance of eggs and milk may not be appropriate for babies and young children.
• Careful planning of the diet is a must. Knowing the different plant proteins and how to combine them to be able to come up with a high quality protein dish requires some techniques. (See Table below) An example is combining cereals (low in lysine) with pulses (high in lysine) wherein cereals are compensated for pulses.
• Energy in the diet should be adequate so that enough protein can be utilized for growth.
• Provide Vitamins B2, B6, B12 Magnesium, Phosphorus and Zinc rich-foods (e.g. green leafy vegetables, nuts, legumes, whole grain and seafoods) to help facilitate absorption and utilization of protein foods.
Combinations of protein-rich foods
Combinations of protein-rich foods Examples
Beans or peas with cereal Baked beans on toast
Bean soup (mungbeans +barley)
Rice dumplings (glutinous rice + yellow red beans)
Lentils with cereal Dhal and chapatti
Thosai (rice +dhal)
Spaghetti with lentils
Beancurd with cereal Vegetarian noodles containing beancurd
and *"mock meat "
Nuts and cereal Peanut butter sandwich
Cheese or egg and cereal Cheese on toast
French toast
Fried rice with egg
Nuts and beancurd Gado-gado with peanut sauce
*The "mock meat" used in some vegetarian restaurants is gluten. Gluten is a protein found in wheat, rye, barley, triticale and oats. This is made by mixing flour with water to form dough, and then washing off the starch (many, many times) until the protein-rich gluten is left. Gluten flour typically consists of 45% protein, whereas other flours like all-purpose may contain 14-15% protein, durum at 12-13%. There is also vegetarian chicken, duck, goose, mutton, fish, etc - some made from gluten, some from soy products such as bean "skin".